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Pear Sorbet

Leigh Beisch
Total time 1 hr
Yield Makes about 4 cups
Light and refreshing, this sorbet is a delightful way to end a heavy meal. If you want to serve sparkling wine with the sorbet, choose one that's sweeter than the one in the sorbet. Extra-dry sparkling wine is actually sweeter than brut. (We liked Chandon Riche extra dry for this recipe.) Pear juice may be substituted for the sparkling wine.


  • 2 pounds ripe Bartlett or Anjou pears, cored, peeled, and chopped
  • 1 1/2 cups extra-dry or brut sparkling wine, divided (see Notes)
  • 3/4 cup sugar
  • 2 tablespoons light corn syrup

Nutrition Information

  • calories 179
  • caloriesfromfat 2 %
  • protein 0.4 g
  • fat 0.4 g
  • satfat 0.0 g
  • carbohydrate 39 g
  • fiber 2.5 g
  • sodium 8.6 mg
  • cholesterol 0.0 mg

How to Make It

  1. Put pears and 3/4 cup sparkling wine in a medium pan over medium-high heat. Bring to a boil, then lower heat to maintain a steady simmer. Cook, stirring occasionally, until pears are tender, about 10 minutes. Whirl pear mixture and sugar in a blender until smooth. Stir in corn syrup, cover, and chill.

  2. When mixture is cold, stir in remaining 3/4 cup sparkling wine and freeze in an ice cream maker according to manufacturer's instructions. Serve immediately, or transfer to a freezer-safe container, cover, and freeze until ready to serve.

  3. Note: Nutritional analysis is per 1/2 cup serving.